AT HOME Pack shallot, garlic, ginger, lemongrass, and chilies in a zip-top bag. Transfer oil to a small spillproof container.

IN CAMP Combine rice with 2 cups water and cook (about 8 minutes). While it cooks, peel the shallot, garlic, and ginger; seed chilies. Slice shallot and lemongrass; finely chop garlic, ginger, and chilies. Transfer cooked rice to a bowl. Add 1.5 cups water to pot and heat until hot but not boiling; transfer to a second pot and mix in coconut milk powder. Add shallot, garlic, ginger, lemongrass, and chilies to pot and sauté in oil until tender. Add coconut milk, curry paste, and dried veggies. Heat over medium until veggies soften. Add the salmon for 1 to 2 minutes, until hot; add salt and pepper and pour over rice.